I've been frequenting the site for a while now and I thought I'd try to give something back by posting a recipe.

This is probably my favorite dish. It's a classic native to New Orleans and can often be found on brunch menus in the city. It produces a rather thick and hearty (and extremely flavorful) dish that can either be eaten as a main course or even an appetizer or side dish.

It isn't very difficult to make, but takes a long time. Don't try to rush it, as it will turn out poorly.

Directions:
- In a large dish coat the meat on both sides with olive oil.

- Coat the meat on both sides with a liberal amount of Worcestershire sauce.

- Season the meat on both sides with a liberal amount of Old Bay (use your hands to rub it in).

- Place the meat in the refrigerator and allow to marinade for 1+ hours.

At this point you will need a large pot, preferably with a surface area large enough to lie the meat flat without cutting it (a Dutch Oven works well). If you don't have anything large enough you can cut the meat along its short axis, just be sure the pot is big enough to lie the meat down without overlapping pieces.

- Sear the meat briefly on both sides with medium high heat.

- Turn the heat down to low and add the onions and bell pepper, rearranging the meat so that it forms a layer on top.

- Saute the onions and bell pepper for a few minutes moving things around as necessary.

- Add the garlic and saute for a bit more.

From this point on it is no longer necessary to have the meat on top.

- Add 1/4 cup red wine, stir, cover the pot, and allow to stew for a few minutes.

- Add 1/4 cup water, stir, cover the pot, and allow to stew for several minutes.

From this point on you will repeat the process of adding 1/4 cup water, stirring, and covering the pot. Depending on the dimensions of the pot, you may need to add a little more or less liquid each time. The goal is to keep the liquid level in the pot no more than 1/4 to 1/2" deep at all times. If you use too much liquid, you end up essentially boiling the meat (not what we want) and too little means you burn things. Ideally you want to add liquid when the last bit is about to evaporate and the onions are starting to look caramely.

You will need to stir things and turn the meat every several minutes (probably more frequently than when you add liquid).

- Repeat the stirring/water addition process for ~1 hour.

- After ~1 hour of cooking sprinkle in the 1/2 teaspoon salt, turning the meat so you coat both sides.

- Repeat the stirring/water addition process for another hour.

- After ~2 hours of cooking, substitute the remaining 1/4 cup red wine for one of the normal water additions.

- Repeat the stirring/water addition process for another hour.

By this point the meat should be ridiculously tender and pull apart very easily in the pot with a fork. If so, you can stop cooking. If not, continue the above process for another 1/2-1 hour.

When the meat is tender enough, rip it apart into pieces (or shreds) with a fork or knife. By this time the onions and bell pepper should have completely dissolved and it should look like a big brown . If the sauce level is a little low, you can stir in a small amount of water (and be sure to scrape up any bits stuck to the bottom of the pot, mixing them in with the rest).

- Mix everything together one final time.

- Prepare the grits according to the package instructions (I like to use a little butter here).

- Place a serving of grits in a bowl or plate and spoon some of the grillades mixture over them (you should be sure to get some of the meat and sauce here).